This brown rice recipe can be classified as vegan, or plant-based, or macrobiotic, or … just plain delish! It’s a simple yet incredible satisfying bowl of rice, nuts, and wholesome greens. The recipe doesn’t sound like much on paper—and in fact, it’s only 6 ingredients!—but it somehow hits the spot with both flavor and filling.

I use short grain brown rice in this dish because I love the slightly chewy texture it has when cooked up, along with its unique earthy sweetness. In almost equal proportions to the rice are the greens, coming from edamame, pea sprouts (or shoots, depending on what your local market calls them), and fresh parsley. I also make sure to buy organic edamame—a.k.a. soybeans—when making this, as to minimize GMOs cropping up in my lunchbox.

The magic to this brown rice recipe, which I call my Teriyaki Brown Rice Bowl Recipe with Edamame and Pea Sprouts, is that there are just as many vegetables in the bowl as there is rice, so you get just a few tiny kernels of soft grain mixed into huge bites of vegetables, fresh herbs, and nutty almonds. It’s really more of a salad that happens to have rice in it!

]]>GMO Soy Scares Boost Almond Milk Sales: Soybeans No Longer 'Hip'http://www.organicauthority.com/blog/organic/gmo-soy-scares-boost-almond-milk-sales-soybeans-no-longer-hip/
Fri, 23 Aug 2013 07:00:42 +0000http://www.organicauthority.com/blog/?p=11949Once the poster bean for the natural foods industry, soymilk was the go-to dairy alternative. Starbucks offered it. Supermarkets sold it right next to regular milk. It came in chocolate flavor. But sales of nondairy beverages are going to another plant food these days: Almond milk. According to a report in Businessweek, almond milk now […]

Once the poster bean for the natural foods industry, soymilk was the go-to dairy alternative. Starbucks offered it. Supermarkets sold it right next to regular milk. It came in chocolate flavor. But sales of nondairy beverages are going to another plant food these days: Almond milk.

According to a report in Businessweek, almond milk now makes up more than 55 percent of the $1.4 billion nondairy milk market, while soymilk is down to just 35 percent. And soymilk sales are expected to fall another 11 percent this year.

“Soybeans just aren’t hip,” Larry Finkel, director of food and beverage research at Marketresearch.com, told Businessweek. And some of that loss of appeal may have to do with growing concern over the health of soybeans. They’ve been linked with possible breast cancer risks and a myriad of health issues related to genetic modification.

The March Against Monsanto protests in May saw more than 2 million people worldwide take to the streets to in protest of genetically modified foods. GMO labeling bills in several states have brought national attention to the issue; and with soy being one of the most common GMO crops, soymilk is becoming less desirable.

There have been a number of competitors in the nondairy category for decades, with rice being the longtime alternative to soy (via the popular Rice Dream brand). But rice milk lacks fat and flavor, something both soy and almonds have. Almond milk in particular is rich in healthy fats and antioxidants, and is lower in calories than soymilk.

While other nondairy milks including flax, hemp, even quinoa milk, have eked out shelf space, almond milk sales continue to grow, leaving little room for soymilk to sprout any new sales.

]]>Can Monsanto Ever Be Stopped? Supreme Court Looks to Rule in Favor GMOshttp://www.organicauthority.com/foodie-buzz/can-monsanto-ever-be-stopped-supreme-court-looks-to-rule-in-favor-gmos.html
Mon, 25 Feb 2013 08:55:12 +0000http://www.organicauthority.com/s1-foodie-buzz/c4-foodie-buzz/can-monsanto-ever-be-stopped-supreme-court-looks-to-rule-in-favor-gmos/The case of Bowman v. Monsanto, now underway in the Supreme Court, could set a precedent for the patent rights on seeds. If Bowman wins, the ruling could drastically influence the way Monsanto and other biotech firms do business, limiting their ability to claim ownership over anything that can replicate itself indefinitely. But how likely […]

The case of Bowman v. Monsanto, now underway in the Supreme Court, could set a precedent for the patent rights on seeds. If Bowman wins, the ruling could drastically influence the way Monsanto and other biotech firms do business, limiting their ability to claim ownership over anything that can replicate itself indefinitely. But how likely is it that Monsanto, the largest seed company in the world, will actually be defeated?

According to the New York Times, last week at the Supreme Court as arguments were under way, signs indicated a latent victory for Monsanto including long-winded and one-sided arguments allowed by the Justices from the defendants. “A lawyer for Monsanto, Seth P. Waxman, a former United States solicitor general, was allowed to talk uninterrupted for long stretches, which is usually a sign of impending victory.”

The case came to the Supreme Court after Vernon Hugh Bowman, an Indiana farmer, was ordered by a federal judge to pay Monsanto more than $84,000 for allegedly saving seeds he bought from Monsanto and planted after the initial crop he was contracted for. After his Monsanto crops were harvested, Bowman purchased seeds from a grain elevator that were a mix of a number of different seed varieties, including Monsanto’s Roundup Ready soy, which he planted. The distinction is a slight technicality, according to Monsato, and the company insists Bowman is still financially obligated to pay for misuse of the seeds. The practice of “seed-saving” is a violation of Monsanto’s strict patent rules and the giant biotech company has successfully sued more than 140 farmers for such violations. Bowman cited his legal right to replant those seeds as part of a doctrine called patent exhaustion, which, he claimed, allowed him to use the seeds he purchased legally from the grain elevator without being obligated to pay Monsanto.

The United States Court of Appeals for the Federal Circuit upheld the Indiana federal judge’s ruling, citing that Bowman violated Monsanto’s patent rights when planting the seeds. Bowman has hung his hopes on the Supreme Court—not just as a possible win for himself—but for farmers everywhere who have struggled against the strict rules, fines and restrictions that come with planting patented genetically modified seeds. Monsanto’s Roundup Ready soybean seed is the particular seed in this case. Developed in just 1996, it is now grown on more than 90 percent of all of the nation’s soybean farms and has become a huge part of the American diet in many processed forms as well as a staple in livestock feed.

According to the Times, Chief Justice John G. Roberts Jr. asked Bowman’s attorney why in the world anybody would “spend any money to try to improve the seed if as soon as they sold the first one anybody could grow more and have as many of those seeds as they want?” Justice Elena Kagan said contracts, instead of patent rights, which Bowman’s attorney presented as an alternative seemed “peculiarly insufficient” and that any escaped seeds would make the contract “worthless.” Justice Stephen G. Breyer offered his opinion on what Bowman could have done with the seeds: “You can feed it to animals, you can feed it to your family, make tofu turkeys,” but, he said, using a disturbing comparison, “you can’t pick up those seeds that you’ve just bought and throw them in a child’s face. You can’t do that because there’s a law that says you can’t do it. Now, there’s another law that says you cannot make copies of a patented invention.”

Justice Clarence Thomas has not recused himself from the proceedings despite spending four years as legal council for Monsanto. But even if he did, the federal government still supports Monsanto, even though the human and environmental health risks connected with GMO seeds continue to come to light. Farmers promised decreased use of pesticides have had to increase applications and bring on even more potent herbicides and pesticides to combat the growing number of insects and weeds that have become resistant to Monsanto’s Roundup. Health issues including obesity, diabetes, digestive and reproductive disorders, organ damage and some cancers have all been connected to GMO seeds and the pesticides commonly used on them.

Monsanto was recently instrumental in defeating California’s Proposition 37—a measure on last November’s ballot that could have made it the first state to require mandatory labeling of all foods containing genetically modified ingredients. Californians and anti-GMO activists around the country were hopeful and confident the measure would pass—putting the state in the company of more than 60 countries with GMO regulations. And despite being outspent by the opposition by nearly five to one, hopes remained incredibly high as the votes came in. But Monsanto, along with other big-ag and food corporations, succeeded in defeating the measure by six percentage points thanks to a campaign strategy that was highly deceptive; the “No on 37” advertisements never mentioned genetically modified ingredients, but instead positioned the measure as a “costly food label bill” regardless of the lack of any sound evidence that it would cost taxpayers a single penny.

And while it may take the Supreme Court until this summer to rule on Bowman v. Monsanto, it’s looking like the giant will pull out another victory. For the time being, anyway. For those who want to see transparency in the U.S. food system and are now perhaps, growing rather tired of the arduous processes and the seemingly unstoppable force that is Monsanto, here’s a little reminder from one of the greatest and unlikeliest of victors, Gandhi: “When I despair, I remember that all through history the way of truth and love have always won. There have been tyrants and murderers, and for a time, they can seem invincible, but in the end, they always fall. Think of it—always.”

]]>Short on Time? These 3 Beans Don’t Need Soakinghttp://www.organicauthority.com/mojo-foods/beans-dont-need-to-soak-before-cooking.html
Thu, 10 Nov 2011 01:43:15 +0000http://www.organicauthority.com/s11-eco-chic-table/c31-mojo-foods/beans-dont-need-to-soak-before-cooking/Beans and legumes—those magical fruits—are tragically underutilized in the Standard American Diet. They aid in disease prevention, weight loss, energy boosting, and overall vitality. Best of all, they’re vegan and very cheap to buy, especially in bulk. Many people avoid buying dried beans in bulk because they require soaking before boiling, a process which can […]

Beans and legumes—those magical fruits—are tragically underutilized in the Standard American Diet. They aid in disease prevention, weight loss, energy boosting, and overall vitality. Best of all, they’re vegan and very cheap to buy, especially in bulk. Many people avoid buying dried beans in bulk because they require soaking before boiling, a process which can take hours. Fortunately, there are some legumes out there that don’t require any soaking at all; just take them home and boil them at once.

LEGUMES FOR HEALTH

From a holistic health perspective, the color of the bean corresponds to the organs it supports best. Green legumes, such as green lentils, split peas or mung beans, support the liver (as do other green foods like sprouts, leafy greens and herbs). Red beans like adzuki or kidney beans support the heart (as do red bell peppers, berries and tomatoes). Yellow beans like chickpeas or soybeans support the spleen-pancreas; and white beans like navy beans support the lungs. Corresponding colors for corresponding organs – it’s a brilliant concept that rings true in alternative nutrition practices.

TO SOAK, OR NOT?

But enough about nutrition. We’re talking about cooking here; and more importantly, we’re talking about convenience and speed. Almost all dried beans require soaking before cooking them, as they need to be pre-digested before you eat them… otherwise you end up with flatulence, indigestion and less nutrients absorbed by your body. The soaking time for dried beans runs anywhere from two hours to twenty-four, depending on which method you choose. As an avid bean-lover, I cook them from dried bean about twice a week… but as a full-time worker with a never ending to-do list, I rarely cook those long-soaking beans.

THE 3 THAT DON’T NEED TO SOAK

Instead, I keep three beans stocked in my kitchen at all times, the three legumes that don’t require soaking. Here are the most common beans that don’t require soaking before you cook them from dried bean:

1) LENTILS

Next to soybeans, lentils have the highest protein content of any legume. They reduce cholesterol, control blood sugar and have anti-cancer qualities. They’re extremely cheap to buy dried from the bulk section (usually around $1-2 a pound), and they cook in just about 15 to 30 minutes flat. Use lentils in soups and stews, but also in curries and salads. Overcook them slightly and add them to minced vegetables and egg or ENER-G for a meatless burger patty. Lentils are low-cal, fiber-rific and rarely give individuals gas, as other beans can.

2) ADZUKI BEANS

Also spelled azuki or aduki, these Japanese beans are my absolute favorite. Commonly found in Asian-inspired dishes or raw/vegan restaurants, these red beans have a slightly earthy, sweet flavor that lends them well to dessert dishes—you’ll commonly find donuts, custards and pastries in Asian markets made with red bean paste, which comes from the adzuki. From dried bean, they take about 90 minutes to cook, but it’s well worth the wait. Make a large batch at the beginning of the week and keep them in the fridge for various recipes. Adzuki are great for cucumber/seaweed salads, tossed into tempeh stir-fries, added to fall stews and cooked with sweeteners and milk as a dessert pudding.

3) YELLOW SPLIT PEAS

Split peas aren’t just for soup—although they are simply fantastic in soup. Depending on your split peas and what recipe you’re using them in, they’ll take anywhere from 30 to 45 minutes to cook. Use them in soups, of course, but also instead of chickpeas for a wonderful hummus spread. Or add them to any lamb stew recipe for delicious results and much-needed fiber. Use them in virtually any veggie patty recipe—fritters, burgers or pancakes.

]]>7 Good-for-You Foods That Are Hard To Swallowhttp://www.organicauthority.com/health/list-of-healthy-foods-that-are-hard-to-swallow.html
Fri, 05 Aug 2011 02:02:53 +0000http://www.organicauthority.com/s5-health/c8-health/list-of-healthy-foods-that-are-hard-to-swallow/While growing up, I was somehow convinced that the limp, anemic-looking bean sprouts that sloshed out of a Chung King chow mein can were once live, writhing worms. Although this correlation was clearly a figment of my active childhood imagination, I nevertheless cried a river of tears every time my mother demanded that I eat […]

While growing up, I was somehow convinced that the limp, anemic-looking bean sprouts that sloshed out of a Chung King chow mein can were once live, writhing worms. Although this correlation was clearly a figment of my active childhood imagination, I nevertheless cried a river of tears every time my mother demanded that I eat those soggy, yet purportedly ‘healthy vegetables’. Now that we’re all grown up and capable of making our own sound nutritional decisions, every now and again, it’s always helpful to take a refresher course on new-to-you foods that kick some serious butt. These 7 selections may look all sorts of ugly on the outside, but once they reach your insides, they’ll help to keep the doctor away… so wear a blindfold if you must, but definitely do eat (and drink) up!

WOOD EAR MUSHROOMS

With a fleshy appearance literally resembling some sort of hybridized alien-animal ear (complete with downy hairs and skin puckering), plus a semi-gelatinous mouth-feel, avoiding this highly medicinal fungus seems like the sensible thing to do. In actuality, you’ll be doing your body all kinds of good by taking the culinary plunge… that is, if you want to naturally reduce not only your blood sugar levels but also your bad cholesterol.

MISO

In its deep brown paste form, this integral salty Japanese seasoning doesn’t look terribly appealing but it’s still passable if you don’t know how it’s made. Label readers, on the other hand, could easily be put off by the fact that miso is the handiwork of the fungus Asperfillus oryzae interacting with fermented grains and soy, simply because that just sounds kinda gross. For such a humble culinary condiment, it’s considered a god send in regions struck by nuclear disasters since it can temper the effects of radiation sickness… and the fact that it supports optimum immune function and has been linked to breast cancer protection makes it all the more worthy of your dinner plate!

WAKAME

Plucked straight from the sea, zinc, potassium, iron and vitamin C/E packed wakame is nothing more than an edible type of slippery-sweet kelp that is likened to the flavor of its terrestrial compadre, spinach – it’s also deemed to be one of the world’s most notorious invasive species! It may seem like something best left for the fish, but consuming small amounts of wakame can help to successfully thwart herpes outbreaks as well as constipation, high blood pressure and certain types of breast cancer (if the patient is choosing a natural alternative to chemotherapy) – plus it really keeps the heart and thyroid running in tip-top shape.

TEMPEH

Oh goodness… talk about something getting hit with an ugly stick. It’s never right to judge a book by its cover, but this solid fermented soybean cake doesn’t exactly make it easy with its uncanny resemblance to what might be found growing inside a laboratory Petri dish. Fans rave about the Indonesian staple not only for its earthy-nutty flavor, toothsome texture and ‘shroomy scent, but also for its solid nutritional profile (protein, fiber, magnesium, riboflavin, copper and manganese) and uncanny ability to lower bad LDL cholesterol levels as much as 40% – if only the rest of us could get past its resemblance to compressed insect larvae!

ESCAMOLES

For those who go totally gung-ho for sustainable protein sources, this dandy little taco treat – harvested directly from the roots of Mexico’s tequila and mezcal plants – is in fact Liometopum ant larvae and regarded as the cream of the insect caviar crop with its cottage cheese like texture and buttery-nutty nuances. Very little is specifically written about the nutritional content of escamoles but countless resources go on and on about how healthy fully-hatched ants are – very low cholesterol, very high protein, yada yada yada – and of course, they’re easy on the environment. To think that tempeh made you want to leap out of your skin!

KIMCHEE

In theory, there’s really nothing remotely scary about fermented vegetables. Many of us would happily eat pickled cucumbers all day long, so throwing napa cabbage, green onions, garlic and daikon radishes into the mix sounds like a tastebud tantalizing field day, right? Since this classic Korean specialty – also known as kimchi, kim chee and other variations therein – is typically crammed into a jar, those who are entirely unfamiliar with it might think that the contents look far more like a bloody fetal pig than the sedate yet nutritious plant-based contents within, but chowing down on it will give your body a liberal dose of beneficial bacteria while kicking some types of cancers straight to the curb.

KOPI LUWAK

Wow… sounds pretty exotic, and by all rights, it definitely is. If you’re a coffee aficionado, then this exceedingly rare Arabica brew – which garners a market value of approximately $75 per quarter pound of dry beans – owes its seductive aroma and smooth flavor to the Asian Palm Civet. Oh, never heard of that critter? About the size of a domestic housecat, the forest-dwelling herbivore relishes coffee cherries, which they gamely gobble up and ultimately expel a day later. Then some poor soul is enlisted with the unpleasant task of retrieving said coffee remnants from their… ’nuff said. Apparently, while the beans are passing through the civet’s digestive tract, their proteolytic enzymes render your future cup of coffee free of its often bitter aftertaste. As for what the cuppa does for your body, preliminary studies suggest that in addition to preventing the development of oral, skin and breast cancer, regular kopi luwak drinkers enjoy a 30% reduction in type II diabetes along with less likelihood of nerve disease ailments such as Parkinson’s and Alzheimer’s. Maybe knocking back a shot of tequila prior to your cup of kopi luwak will help it to go down a lot easier!